Bulgur Slices with Grilled Salmon on Sesame Crust with Salad Pea Espuma

Ingredients

• 2 salmon fillets of approx. 150–180 g
• 2 tbsp light sesame seeds
• 2 tbsp black sesame seeds
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp lime juice or lemon juice
• Pepper

Method

1. In a small bowl, combine the soy sauce, sesame oil, honey, lime juice, and pepper until well combined.
2. Brush the salmon fillets all over with the marinade.
3. Let marinate for at least 15 minutes (not too long, otherwise the fish will be too salty).
4. Mix the light and black sesame seeds on a plate.
5. Press the marinated fillets into the sesame seeds so they are well covered on all sides.
6. Grill the salmon fillets over medium heat for approx. 3–4 minutes per side – depending on thickness.
7. The sesame seeds should be slightly golden brown and the salmon should still be juicy inside.

Salad Pea Espuma – Ingredients

• 200 g Koppert Cress Salad Pea
• 250 ml almond milk (unsweetened)
• 30 ml olive oil
• 1/2 large soft-boiled potato (floury recommended)
• 1 tsp Albuwip (plant-based protein substitute for stability)
• 2.5 g xanthan gum (binder for emulsions)
• Salt, black pepper, nutmeg (to taste)

Salad Pea Espuma – Method

1. Peel the potato, cut into pieces and cook until soft. Let cool.
2. Steam the salad peas for 2 minutes, then let cool slightly.
3. Finely puree the salad peas with almond milk, olive oil, potato, albuwip and xanthan gum in a blender.
4. Season with salt, pepper and freshly grated nutmeg.
5. Strain through a fine sieve or cloth.
6. Pour into an iSi cream dispenser (0.5 l or 1 l).
7. Insert two cream chargers, shake well.

Lemon Sauce – Ingredients

• 1 lemon
• 100 ml cream
• 100 ml fish stock
• 1 tbsp butter
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 tbsp olive oil
• Salt and freshly ground pepper

Lemon Sauce – Method

1. Wash the lemon with hot water, finely grate the zest (only the yellow part).
2. Squeeze the juice of the lemon.
3. Heat the fish stock over medium heat (do not boil).
4. Stir in cream, mustard and honey.
5. Add butter and lemon zest, stir until butter is melted and sauce thickens.
6. Stir in lemon juice and heat again until creamy.
7. Season with salt and pepper.

Chef: Philipp Burkhart - Rosenalp